Rinse 1 cup of lentils under cold water. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until tender. Drain and cool.

While lentils cool, wash and dry 4 cups of spinach. Chop roughly and place in a large bowl. Dice 1-2 cucumbers and 1-2 bell peppers, adding them to the bowl.

In a small bowl, combine juice of 1 lemon, 3 tablespoons of balsamic vinegar, and 2 tablespoons of olive oil. Whisk until emulsified. Add 1 teaspoon of honey or maple syrup.

Add the cooled lentils to the vegetable mixture and toss gently to combine.

Pour dressing over salad and toss to coat evenly. Optionally, sprinkle chopped herbs.

Serve immediately or refrigerate for 15-30 minutes to allow flavors to meld.